Recipe by Sharon123
Creamy, sweet, and spicy, these stuffed sweet potatoes are rich and satisfying! Serve on rice, topped with salsa, or Mango Peach Chutney! Mmmm Mmmm... From Moosewood Restaurant Low-Fat Favorites Cookbook!
Top Review by Nose
I'm no expert on Indian food, but these didn't taste like any I've ever had. I'd place them in the genre of 1970s-Style American Health Food Co-Op. I like cumin, but I think these would have benefited from a mix of spices rather than quite so much cumin. I used lowfat yougurt rather than Neufchatel, which seemed to work fine. I left the seeds in the chiles and poured on a spicy salsa, so I also added a dollop of yogurt on top for a cooling contrast.
- 2 large sweet potatoes
- 1 cup diced onion
- 1⁄3 cup water or 1⁄3 cup unsweetened apple juice or 1⁄3 cup orange juice
- 3 cloves garlic, minced
- 1 1⁄2 tablespoons grated fresh gingerroot
- 2 teaspoons ground cumin
- 1 small minced fresh green chile, seeds removed for a milder hot
- 2⁄3 cup diced red bell peppers or 2⁄3 cup green bell pepper
- 4 tablespoons neufchatel cheese (low-fat cream cheese)
- 1 1⁄2 tablespoons fresh lemon juice
- 1 1⁄2 cups fresh or slightly thawed frozen green peas
- salt and black pepper
Directions See How It's Made
- Bake the sweet potatoes at 400*F.
- for about 1 hour, or until tender (or microwave for about 8-10 mins.).
- While the potatoes bake, combine the onions and water or juice in a medium saucepan.
- Cover, and simmer until the onions soften, about 5 minutes.
- Add the garlic, ginger, cumin, chile, and bell peppers, cover, and simmer until the peppers are tender, about 5 minutes.
- Remove from the heat.
- Cut the Neufchatel into small peices and stir it into the hot vegetable mixture to melt.
- Set aside.
- When the sweet potatoes are baked, cut them in half lengthwise.
- Hold each potato half with a heavy towel or mitt in one hand and scoop out the central part of the flesh with a spoon.
- Leave about a 1/4 inch shell so that the potatoes maintain their shape.
- Mix the potato flesh with the vegetable-cheese mixture.
- Add the lemon juice, peas, and salt and pepper.
- Lower the oven temperature to 350*F.
- Stuff the potato shells with the filling.
- Place them in a lightly oiled baking dish.
- Cover and bake for 15 to 20 minutes, until thoroughly hot.
- Note* If you are stuffing previously baked, chilled potatoes, they may need to bake an extra 5 to 10 minutes in the oven to heat through.